Ease of preparation rating: Medium
Yield: 3-4 servings
Ingredients:
Fresh fettucine pasta
2 tablespoons (30ml) butter
1 clove garlic, minced in press
1 cup (240ml) double cream
1 cup (240ml) grated Parmesan cheese, extra for serving
Salt and freshly ground pepper to taste
¼ teaspoon (2ml) of ground nutmeg
2 tablespoons (30ml) finely chopped fresh flat leaf parsley, extra for garnish
Method:
In large pan, cook fresh pasta in boiling water, approximately 2-3 minutes.
While pasta cooks, melt butter in large saucepan.
Add garlic, cream, Parmesan, salt and pepper to taste.
Over medium heat, stir sauce until cheese has completely melted and the sauce has thickened.
Add nutmeg and stir.
Drain the cooked pasta and add to the sauce. Add in chopped parsley.
Stir sauce and pasta until pasta is coated.
Garnish with extra parsley and ground pepper, and serve with grated Parmesan on side.
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